Autumn Indulgences: Pittsburgh’s Best Fall Desserts for the Epicurious
By Andrea Bosco Stehle / Photographs by Michael Fornataro
APPLE OF MY EYE
Named after the Austrian region Tyrol, Atria’s Executive Chef Josef Karst makes his Tyrolean Apple Strudel with apples from his own backyard orchard! He uses puff pastry crust, apple brandy, and hazelnuts to create the authentic dessert, which will be featured on the menu from September 8 to October 31 during Oktoberfest.
→ Atria’s, multiple locations, atrias.com.
Baker Chris Stern whips up a seasonal cake cup, available on BRGR’s fall menu, with cinnamon-glazed apples and layers of spice cake. She tops the confection with whipped Mascarpone icing, housemade granola, and caramel for a comforting and delicious finish. Stern acquired her love of baking from her grandmother, inspiring her to create her business, Baked.
→ BRGR, multiple locations, brgrpgh.com.
Though stone fruit peak season is nearing its end, the Peach Cobbler “Pie”rogi is set in stone for September’s menu at Braddock’s Pittsburgh Brasserie. Executive Chef Jason Shaffer deep fries the deliciously doughy pastry, tosses it in peach cobbler topping, and garnishes it with Mascarpone whipped cream, cinnamon ice cream, and a warm bourbon caramel drizzle. Get it while it’s hot!
Want more pierogies? The Pittsburgh Pierogi Fest returns to Stage AE for its third year on September 19! For tickets, visit pghpierogifest.com.